- Basic - Bowl or other container with no handle used to dispense food. Plastic to go containers in tubs of flour in kitchen **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of chicken on WIF floor **Corrected On-Site** **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Found in water 83° **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on oven door handle. 2 pair of tongs on oven door handle on hot line **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers on cook line **Corrected On-Site** **Warning**
- Basic - Single-use gloves left on a food-contact surface. At sushi station on cutting board **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Sushi attendant **Corrected On-Site** **Warning**
- Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Found at 98° **Warning**
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Can opener plate heavily soiled on center prep table not readily removable for cleaning or replacement.
- Basic - Case/container/bag of food stored on floor in kitchen. Tubs of rice, soy sauce under center prep table
- Basic - Heavy Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris. In kitchen
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name. Tubs of flour in kitchen
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Toxic substance/chemical stored by or with food. Tubs of ecolab cleaners stored on floor in kitchen next to tubs of rice and soy sauce **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Lo mein noodles in walk in cooler **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions. Water filter at ice machine no date
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5/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In flour bin located in kitchen **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Tubs of soy sauce and rice **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Tub of bean sprouts **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Bottled water on cooks line and sushi statio **Corrected On-Site** **Repeat Violation**
- Basic - Food debris/dust/soil residue on dry storage shelves. In kitchen shelf rusted
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use knife/knives stored in crack between equipment and wall. Meat cleaver on hot line **Corrected On-Site**
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. In kitchen on hot line
- Basic - Uncovered food stored near sink exposed to splash. Cut vegetables by HWS in rear of kitchen **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut cabbage found at 68°. Recommend rapid chill. Temperature rechecked and found at 39°
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Sushi attendant and line cook
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- Intermediate - Employee used handwash sink as a dump sink. In back of kitchen found with food debris in it. **Repeat Violation**
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Light shields, build up of dust, debris. **Repeat Violation**
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9/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated dust./ light shields kitchen accumulated heavy dust inside **Warning**
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance./ unsealed wood pallets holding bulk product in dry storage and walk in cooler **Warning**
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9/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Cloth used as a food-contact surface. On broccoli. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle, on cook line.
- Basic - Equipment in poor repair. Sushi reach in cooler, not maintaining temperature.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90° , cook line, rice scoop. **Corrected On-Site**
- Basic - Light shields, build up of dust, debris. **Repeat Violation**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed wood pallets used to store bags of rice. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting cucumber for sushi. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Cook line cart. Rapid chill.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items on cook line counter, fresh bean sprouts, hydrated noodles. Will discard after 4 hours.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. In sushi cooler. Less than 4 hours, rapid chilled.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Mild.
- Intermediate - Employee used handwash sink as a dump sink. Bean sprouts and other food debris in hand sink. On cook line.
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9/3/2013 | Routine - Food | Warning Issued |
- Basic - Attached equipment soiled with accumulated dust./ light shields kitchen accumulated heavy dust inside **Warning**
- Basic - Food stored on floor./ walk in cooler **Warning**
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance./ unsealed wood pallets holding bulk product in dry storage and walk in cooler **Warning**
- Basic - Paper towel used as liner for food container. / several items on and in reach in cooler cooks line **Warning**
- Basic - Raw fruits/vegetables not washed prior to preparation.mushrooms and cabbage in the cooks line reach in cooler **Warning**
- High Priority - Dented/rusted cans present. See stop sale. Water chestnuts, corn,soy sauce **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food.raw beef/ raw shrimp reach in cooler **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./ chlorine sushi and server stations areas **Corrected On-Site** **Warning**
- Intermediate - Heavily Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - Identity of food or food product misrepresented./ establishment stating white fish fillet on menu for a couple of items and escolar and tilapia are being utilized and misspelled the crab Rangoon should be spelled with a K on dinner menu **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ loe mein and cooked prepared foods in walk in cooler **Warning**
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6/26/2013 | Routine - Food | Warning Issued |
- Observed gaskets/seals on cold holding unit in poor repair./reach in cooler cooks line 1 Observed the gasket is still torn in reach in cooler 1 and the gasket in reach in cooler 2 is now in poor repair
- Observed heavy residue/gunk build-up in drain under dishmachine Observed there is still a heavy/ gunk residue in drain under the dishmachine
- Observed moderate build-up of mold-like substance on hoods middle unit above wok Repeat Violation.still have a heavy grease on the hood s
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12/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds.general Tao chicken at 150 degrees f had chef continue to cook till reach 165 degrees f chef took corrective action redemption chicken at 169-170 degreesf **Corrected On-Site**
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.wood bowls chip/ cracked
- Observed gaskets/seals on cold holding unit in poor repair./both cook line coolers gaskets in poor repair **Repeat Violation**
- Observed heavy build-up of grease on nonfood-contact surface./on hood filters over wok **Repeat Violation**
- Observed heavy residue build-up in drain under the dishmachine **Repeat Violation**
- Wet wiping cloth not stored in sanitizing solution between uses.several areas through out kitchen
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions./sushi hand washing sink Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed food stored in undrained ice./raw chicken and raw pork - Corrected On Site.
- Critical - Observed food stored on floor./dry storage and walk in cooler Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair./reach in cooler cooks line 1
- Critical - Observed heavily encrusted material on can opener.
- Observed heavy residue/gunk build-up in drain under dishmachine
- Observed ice scoop with handle in contact with ice./ice bin Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat./raw breaded chicken utiliting bowl to scoop Corrected On Site.
- Observed moderate build-up of mold-like substance on hoods middle unit above wok Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed./wiping bucket sanitizer Corrected On Site.to 100 ppm
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10/1/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. bottom prep shelves.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Observed establishment using linens, towels, as a food-contact surface. on cut vegetables . Corrected On Site.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. storing towel bucketwait station. Repeat Violation.
- Critical - Observed food stored on floor. many items in walk in coooler, bag of carrots, cases, buckets.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoop, in water 75 degrees. cook line. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken , pork over sauces.
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish over cream cheese, parsley, sushi line. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. several items in freezer .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats, etc.
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3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink,at sushi line not accessible for employee use at all time;blocked by sushi rice container. Corrected On Site.
- Critical - Observed buildup of slime on soda gun nozzles.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands.Storing wiping towels in sink waitress station. Repeat Violation. Corrected On Site.
- Critical - Observed soil buildup inside waitress ice bin. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb at mop sink.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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8/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing.washing bowls in hand sink Callback- appears to be used as a dump sink, sushi line and kitchen.
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1/11/2011 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice.
- Critical. Observed food stored on floor. bag onions, walk in. Corrected On Site.
- Observed mild build-up of grease on nonfood-contact surface. hood filters.
- Critical. Observed handwash sink used for purposes other than handwashing. sushi line, used as dump sink.
- Critical. Observed handwash sink used for purposes other than handwashing. end of cook line, dishes stored. Repeat Violation.
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1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.striped bass,smoked salmon for sushi MUST BE COOKED NOT USED FOR SUSHI
- Critical. Required consumer advisory for raw/undercooked animal food not provided for sushi menu Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.salmon for sushi
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.snapper,smoke salmon,uni,striped bass
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.diced tofu in cook line RIC less than 2 hours recommended rapid chill.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.sushi display cooler ambient temperature is 48F.no warning issued due to other RIC MAINTAINING 41F OR BELOW Corrected On Site.40F by the end of inspection
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.-8 degrees
- Critical. Observed potentially hazardous food thawed in standing water.raw chicken shrimp. Corrected On Site.
- Critical. Observed saran wrapped raw chicken stored over opened soups and batter in cook line RIC
- Critical. Observed whole shell eggs stored over soups and sauces in the walkin cooler
- Critical. Observed bags of rice stored on floor in storage room
- Critical. Observed cooked noodles made into a nest shape not stored protected
- Critical. Observed cloth used as a food-contact surface.sushi rice
- Critical. Observed employees using same utensil to handle raw and vegetables
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.meat clever stored between equipment
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Food-contact surface not smooth and easily cleanable.wooden bowl and bamboo wraps. Repeat Violation.
- Observed steel wool used to clean wok
- Observed cardboard box being reused for wonton noodles in walkin cooler
- Observed nonfood-grade containers used for food storage.pla tic bins for bulk items
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.0ppm MUST USE 3 BAY SINK TO SANITIZE DISHES Corrected On Site.elcolab arrived before end of inspection
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200 ppm. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed single-service items stored on floor.storage room
- Critical. Vacuum breaker mising at hose bibb.y connection at mop sink for green hose
- Critical. Observed handwash sink used for purposes other than handwashing.washing bowls in hand sink
- Lights missing the proper shield, sleeve coatings or covers.cook line
- Critical. Observed container of medicine improperly stored.on shelves at cook line
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.over 200 ppm Corrected On Site.
- Critical. Observed flammable material stored around water heater. For reporting purposes only.CHEMICALS Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.storage room
- No Heimlich maneuver sign posted. Corrected On Site.
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10/26/2010 | Routine - Food | Warning Issued |
- Critical. Observed food stored in a prohibited area.celery etc by handsink
- Critical. Observed food stored in a prohibited area.food under rags, potstickers and brocolli Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.walk in -noodles,etc
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.to go cup in soy sauce
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.sprinkles
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.rice and corn starch
- Critical. Observed hand wash sink used for purpose other than washing hands.container of water
- Observed wood sushi matt in use
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.tongs on oven handle Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. Corrected On Site.
- No copy of latest inspection report.
- Critical. Observed expired Food Manager Certification.2 managers cards
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. 2 employees
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5/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Missing drain plug at dumpster.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Observed rear base of kitchen door does not seal tightly when closed.
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11/12/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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